Water (1/2 cup)
Rapid-Rise Yeast (1 pckg)
, and a touch of sugar in a mixing bowl. Mix to combine
Milk (1/2 cup)
Granulated Sugar (1/3 cup)
Salt (1 tsp)
Vegetable Shortening (1/3 cup)
All-Purpose Flour (2 cups)
All-Purpose Flour (2 1/4 cups)
. Mix on low speed until combined.
Take the dough out of the bowl, coat it in flour, and roll it into a ball.
Return it to a mixing bowl and cover it with a towel. Let it sit there until it rises to be twice its size, which takes about one hour.
Once the yeast has risen, turn it out on a floured surface. Roll the dough out into a long rectangular shape, 1/8-inch thick. Cut dough in half.
Boudin Sausages (9)
evenly between each piece of dough, about 4 1/2 links per dough.
Fold the dough over the links of boudin and roll them up. Turn the roll inside on itself to make a circle.
Transfer the cake to a pan with parchment paper and cook it at 375 degrees F (190 degrees C) until golden brown.
Drizzle the cake with
Cane Syrup (to taste)
, garnish with
Fried Pork Rinds (1/3 cup)
and drizzle again with cane syrup.